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Healthy Home Gardening

Osaka Purple (Red Mustard, or "Aka Takana")

Brassicaceae Brassica juncea

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Osaka Purple (Red Mustard, or "Aka Takana")

Main Order Diagram | Plant Order List

Brassicaceae Family
Whitetop Sprouts Toothwort Field Mustard Evergreen Candytuft Wallflower Rocket Plant Broccoli Woad Annual wall-rocket Cauliflower

Brassica Genus
Field Mustard Broccoli Cauliflower ERUCA SATIVA Japanese mustard Mizuna
Physical Description
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Height:
12-18 in. (30-45 cm)

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What's This?

Brassicaceae
Brassicales
Brassicales
Order of Mustard
Eumalvids
Real Mallows
Malvidae
Mallow Class
Eurosids
Real Rose Class
Rosids
Rosids
Rose-Like Class
Core Eudicots
Core Eudicots
Main, Real, Two First-Leaves (Dicots)
Eudicots
Eudicots
Real, Two First-Leaves (Dicots)
Mesangiospermae
Mesangiospermae
Half Capsule Seed Division
Magnoliophyta
Magnoliophyta
Magnolia Division
Spermatophytes
Spermatophytes
Seed Plants
Euphyllophytina
Real Land Plants
Polysporangiates
Multiple Spore Sub-Kingdom
Stomatophytes
Stomatophytes
Air Pores Sub-Kingdom
Embryophytes
Embryophytes
Multicellular Land Plants
Streptobionta
Streptobionta
Multicellular Plants
Plantae
Plantae
Plants
Eukaryota
Eukaryota
Cells with a Nucleus
General Information

Family: Brassicaceae (brass-ih-KAY-see-ee) (Info)
Genus: Brassica (BRAS-ee-ka) (Info)
Species: juncea (JUN-kee-uh) (Info)
Cultivar: Osaka Purple

Called aka takana in Japan.

Spacing:
3-6 in. (7-15 cm)

Sun Exposure:
Full Sun


Bloom Color:
Pale Yellow
Bright Yellow

Bloom Time:
Mid Spring
Late Spring/Early Summer


Average Water Needs; Water regularly; do not overwater
Requires consistently moist soil; do not let dry out between waterings
Provides winter interest
Suitable for growing in containers

Soil pH requirements:
5.6 to 6.0 (acidic)
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)


Propagation Methods:
From seed; direct sow outdoors in fall

Seed Collecting:
Allow seedheads to dry on plants; remove and collect seeds

Thick, tender leaves are succulent and finely-flavored.
40 days (mature) or 20 days (baby greens). At last, a Mustard Green so showy it just may do for this nutritious family what Bright Lights did for Swiss Chard -- put it in every garden and on every table of gardeners who love bold colors and fresh flavor in their veggies! Red Giant is a brilliant maroon with deep green midribs, so showy you may just have to plant two crops -- one in the veggie patch and one along the walkway or in your annual border!

These leaves are slightly textured for a better bite and good holding power. The flavor is zesty and full, with a good bite that you just can't find in store-bought mustard greens. Imagine Red Giant flanking your Pansies and cheery Mums in the fall garden, or nestling beside bold Ornamental Cabbage and Kale. Or put it in bright containers for an unforgettable patio or porch display!

And because you pick this mustard leaf by leaf for eating (instead of uprooting the entire plant, as you do for head lettuce), you can enjoy the fine display of color for many weeks! Frost just improves the flavor and color.

Sow seed outdoors in early spring or, for fall crops, 6 to 8 weeks before first fall frost. Space seedlings 1 to 2 inches apart in rows 15 inches apart. Pkt is 100 seeds.

On Apr 30, 2009, Gymgirl from Houston, TX (Zone 9a) wrote:

The Osaka Purple is a beautiful plant in and of itself. I'd plant it just for the brilliant purple color and the curly texture of the leaves. Second, when eaten raw, this plant gets hot as you chew it. The more you masticate the juices, the hotter it gets in your mouth. But -- and here's the fascinating part -- while you get all the taste of hot in your mouth, your mouth does not burn! And even though your brain is saying, "my mouth is on fire," once you stop getting the juices, you realize your mouth is not burning! It sorta reminds you of horse radish, and I imagine chewing a large piece would probably hit you just like a mouthful of horse radish (and, no, I haven't been that brave!)Tiny pieces of the leaves would be great broken up in a fresh green salad. But, the whole hot/taste thing doesn't happen once it's cooked. Last fall season I loved taking folks on walking tours of my veggie garden and having them chew on a tiny piece! They loved it!



Osaka Purple (Red Mustard) - Plant

Osaka Purple (Red Mustard) - Plant
Osaka Purple (Red Mustard) - Plant - June 06, 2009

Comment: Osaka Purple (Red Mustard, or "Aka Takana"), Brassica juncea

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